gnocchi al forno
very easy
90 mins
90 mins
Ingredients
- 800 g floury potatoes
- 1 kg Broccoli
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp freshly grated nutmeg
- 60 g Durum wheat semolina
- 40 g Cornstarch
- 3 Egg yolk (size M)
- 1 Pot of basil
- 125 g Mozzarella cheese
- 150 ml Vegetable broth
- 100 g Whipped cream
- 4 TABLESPOONS red pesto
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in boiling water for about 25 minutes. In the meantime clean and wash broccoli, cut off florets and cook in boiling salted water for about 4 minutes. Pour into a sieve, rinse cold and drain well
- 2
Drain the potatoes, rinse and peel. Press the hot potatoes through a potato ricer. Season with salt, pepper and nutmeg. Stir in semolina immediately with a mixing spoon. Let the potato mixture cool down a little. Stir in starch and egg yolk and let it cool down completely
- 3
Form potato dough into rolls on a floured work surface. Cut into pieces. Form about 40 small oval dumplings. Press one side slightly with a fork
- 4
Place 2-3 portions in plenty of boiling salted water. Cook over low to medium heat for 5-7 minutes (do not boil). Remove the gnocchi with a skimmer and drain well
- 5
Wash basil, shake dry, pluck leaves from the stalks and chop. Coarsely grate the cheese. Mix stock, cream and cheese. Season to taste with salt, pepper and basil, except for a little bit for sprinkling
- 6
Place the gnocchi and broccoli in a greased casserole dish. Spread the pesto in patches on top. Pour the cream mixture over them and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Sprinkle the finished casserole with basil
Nutrition Facts
520 kcal
55 g
23 g
21 g
More Delicious Recipes
